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+ servings
Chinese Pumpkin Cake

Crispy Delights: Homemade Chinese Pumpkin Cake Recipe

Enjoy the delightful flavors of Chinese Pumpkin Cake, a crispy and nutritious vegetarian snack filled with sweet red bean paste.
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Snacks
Cuisine: Chinese
Calories: 150

Ingredients
  

For the Cake
  • 2 cups Pumpkin Bright orange for best flavor and moisture
  • 1 cup Glutinous Rice Flour Adjust based on pumpkin consistency
  • 4 tablespoons Granulated Sugar Adjust to taste
For the Filling
  • 1 cup Red Bean Paste Substitute with mung bean paste if desired
For the Coating
  • 1 cup Bread Crumbs For crispy exterior; use sesame seeds for pan-frying
For Frying
  • 2 cups Oil for Frying Neutral oil for frying

Equipment

  • Steamer
  • Mixing Bowl
  • Frying pan
  • Potato masher

Method
 

Step-by-Step Instructions for Chinese Pumpkin Cake
  1. Start by peeling and cubing about two cups of bright orange pumpkin. Steam for 25-30 minutes until tender.
  2. Transfer the steamed pumpkin to a mixing bowl and mash until smooth. Mix in sugar and squeeze out excess water.
  3. Combine pumpkin puree with glutinous rice flour in a large bowl. Knead into a smooth dough.
  4. Divide the dough into 12 portions. Flatten each, add red bean paste, and seal into flat cakes.
  5. For deep-frying, coat cakes in breadcrumbs and fry in hot oil for 3-4 minutes on each side until golden.
  6. Transfer cooked cakes to a paper towel-lined plate to drain and cool slightly before serving.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure pumpkin is well-cooked and squeeze out water to prevent soggy cakes. Experiment with frying methods for different textures.

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